Shrimp Pasta with Homemade Cream Sauce
|1 pack||Cooking for Fun white shrimps, peeled and deveined with tails|
|1 pack||Waitrose spaghetti|
|3 cups||spinach leaves|
|150 g||cream cheese|
|¼ cup||white wine|
|¾ cup||shrimp or vegetable stock|
|¼ cup||whipping cream|
|1/3 cup||parmesan cheese|
|2 cloves||garlic, chopped|
|½||yellow bell pepper|
|salt and pepper to taste, a dash of squeezed lemon, dill to garnish|
- Cook spaghetti according to instruction on a pack. once it is well cooked, strain and set aside.
- Heat a pan over a medium to high heat. add 1 tbsp butter; stir in chopped onion and cook until it is translucent or for 2 minutes. Add garlic and pepper to cook until the scent diffuses. lower the heat; add wine, stock, cream, and cream cheese. Stir constantly. when the sauce is thickened or about 6 minutes; add a little of parmesan cheese, follow with squeezed lemon, and season with salt and pepper. let the sauce boil and remove from the heat.
- In another saucepan, heat it over a medium heat. add 1 tbsp butter and stir in shrimps to cook. Fold in spinach to stir just shortly. then add shrimps and spinach to mix in cream sauce. Set aside.
- Transfer spaghetti to a plate; top with cream sauce. garnish with dill and serve.